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Super Bowl Chili Dogs

We’re having our annual Super Bowl party and the main dish will be the “Super Bowl Chili Dogs”. Take bun length all beef hot dogs and cover them with “Carolina Hot Dog Chili”, some chopped onion and shredded cheddar cheese. Fill a fresh hot dog bun with these ingredients and you’re ready to eat a “Super Bowl Chili Dog”. The recipe for the hot dog chili was adapted from “Desperation Entertaining” by Beverly Mills and Alicia Ross and was printed in the Raleigh, NC News and Observer. This chili is very tasty and can be made two days in advance. Mimi guarantees that this chili dog will be the best you have ever eaten! Have fun watching the Super Bowl. Yeah Ravens!!!

Carolina Hot Dog Chili

1-1/4 pounds ground beef

1 cup chopped onion

1 – 6 oz. can tomato paste

1/2 cup ketchup

1 tablespoon chili powder

2 teaspoons Worcestershire sauce

1 teaspoon cider or white vinegar

1 teaspoon salt

1/4 teaspoon black pepper (optional)

Place the beef, onion and 2 cups water in a Dutch oven or soup pot over high heat. Bring to a boil. Reduce heat to medium and stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.

Continue to cook at a simmer, stirring about every 5 minutes for a total of about 30 minutes. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn’t stick. Refrigerate, covered, up to 2 days, or freeze in small freezer bags for up to 6 months. Thaw or reheat in a microwave stirring often.

Yields about 1 quart. There are 55 calories and 4 grams of fat per each 2-tablespoon serving.